■Qltjte  book  6ias  presented  bg 

Alan  Weintraub 


STUDENT'S   HAND-BOOK 


OF 


]y[uSHROOMS    OF   /^MERICA 


EDIBLE    AND    POISONOUS. 


BY 

THOMAS    TAYLOR,   M.  D. 

AUTHOR    OF    FOOD    PRODUCTS,   ETC. 


Published  in  Serial  Form — No.    2 — Price,  50c.  per  number. 


WASHINGTON,  D.  C.  : 

A.  R.  Taylor,  Publisher,  238  Mass.  Ave.  N.E. 

1897. 


STUDENT'S    HAND-BOOK 


OF 


]y[uSHROOMS    OF    /^MERICA 


EDIBLE    AND    POISONOUS. 


BY 

THOMAS    TAYLOR,    M.  D. 

AUTHOR    OF    FOOD    PRODUCTS,   ETC. 


Published  in  Serial  Form— No.    2— I^'i^e,  50c.  per  number. 


WASHINGTON,   D.   C.  *. 

A.  R.  Taylor,  Publisher,  238  Mass.  Ave.  N.E. 

1897. 


The  ten  mushrooms  illustrated  in  the  five  plates  contained  in  the  first 
number  of  this  series  belong  to  the  family  Hymenomycetes.  In  the 
present  number  are  presented  illustrations  representing  three  additional 
specimens  of  the  Hymenomycetal  fungi  (Plates  V,  VI,  and  VII).  There 
are  also  presented,  in  plates  C  and  D,  illustrations  of  nine  species  com- 
prised in  four  genera  of  the  sub  family  Discomycetes,  of  the  family 
Ascomycetes. 


Copyright,  1897,  by 

Thomas  Taylok,  M.'d.  , 

aud 

A.  R.  Taylor. 


ASCOMYCETES. 
Sub-family  Discomycetes 


F/ste   C 


T.    TAYLOR,   DEL. 


TYPES    OF    FOUR    OF    THE    LEADING    GENERA    OF    DISCOMYCETES, 
IN    WHICH    OCCUR     EDIBLE    SPECIES. 


ASCOMYCETES. 

Fruit,  consisting  of  sporidia,  mostl}^  definite,  contained  in  asci,  springing 
from  a  naked  or  enclosed  stratum  of  fructifying  cells,  and  forming  a 
hymenium. — Cooke  and  Berkeley. 

Prof.  J.  de  Seyne  states  that  the  three  elements  which  form  the  hyme- 
nium in  the  families  Hymenomycetes  and  Gasteromycetes  are  (1)  the 
normal  basidium,  that  is,  the  fruitful  club-shaped  cell  which  supports  the 
naked  spores,  (2)  the  cystidium  or  sterile  cell,  an  aborted  or  atrophied 
basidium,  and  (3)  the  paraphyses,  hypertrophied  basidium,  the  one  orgau, 
the  basidium,  being  the  basis  of  it  all,  according  as  it  experiences  an  arrest 
of  development,  as  it  grows  and  fructifies,  or  as  it  becomes  hypertrophied. 

In  the  family  Ascomycetes  a  minute  ascus  or  spoi'e  case  envelops  the 
sporidia,  and  takes  the  place  of  the  basidium,  and  the  hymenium  consists 
of  (1)  the  asci  containing  the  sporidia,  ("2)  the  paraphyses,  and  (3)  a  color- 
less or  yellowish  mucilage  which  envelops  the  paraphyses  and  asci.  The 
asci  are  present  in  all  species.  In  some  species,  however,  the  paraphyses 
are  rare,  and  the  mucilaginous  substance  is  entirely  wanting.  The  asci 
differ  in  shape  and  size,  according  to  the  species.  The  paraphyses, 
when  present,  are  at  first  very  short,  but  th^  rapidly  elongate,  and 
ai'e  wholly  developed  before  the  appearance  of  the  asci.  They  are 
linear,  simple  or  branched  according  to  the  species  of  plant,  usually  con- 
taining oil}'  granules.  There  is  some  difference  of  opinion  among  mycolo- 
gists as  to  the  sjDecial  functions  of  the  paraphyses,  some  considering 
them  as  abortive  asci,  and  others,  like  Boudier,  as  excitatory  organs  for 
the  dehiscence  of  the  asci,  by  which  the  spores  are  liberated. 

The  family  Ascomycetes  is  rich  in  genera  and  species. 

It  consists  largely  of  microscopic  fungi,  however,  and  the  only  group 
which  will  be  considered  here  is  that  which  includes  plants  of  the  mush- 
room family  which  are  edible  and  indigenous  to  this  country,  viz.,  the  sub- 
family Discomycetes. 

DISCOMYCETES. 

The  name  Discomycetes,  "  disk-like  fungi,"  does  not  give  an  accui'ate 
idea  of  the  distinguishing  charactertistics  of  this  sub-family,  the  discoid 
form  only  belonging  to  the  plants  of  one  of  its  groups.  In  the  Discomy- 
cetese  the  hymenium  is  superior,  that  is,  disposed  upon  the  upper  or  ex- 
terior surface  of  the  mushroom  cap.  The  sporidia  are  produced  in  mem- 
braneous asci,  usually  four  or  eight,  or  some  multiple  of  that  number, 
in  each  ascus ;  Cooke  says  "  rarely  four,  most  commonly  eight.'  The 
sporidia  are  usually  hyaline,  transparent ;  colored  sporidia  are  rare. 

The  asci  are  so  minute  as  to  be  imperceptible  to  the  naked  eye ;  but  if 
a  small  portion  of  the  upper  surface  of  the  cap  is  removed  with  a  pen- 
knife and  placed  under  a  microscope  having  a  magnifying  power  of  from 


400  to  800  diameters,  the  asci,  or  spore  sacks,  can  be  separated  and  their 
structure  studied. 

Of  the  geuera  included  in  the  Discomycetes  the  genus  Peziza  com- 
prises by  far  the  largest  number  of  described  species.  The  plants  in  this 
genus  are  generally  small,  thin,  and  tough.  A  few  of  them  have  been 
recorded  as  edible  by  European  authors,  but  not  specially  commended  ; 
one  form,  Peziza  cochleata,  has  been  spoken  of  by  Berkeley  as  being 
gathered  in  basketfuls  in  one  county  in  England,  where  it  is  used  as  a 
substitute,  though  a  very  indifferent  one,  for  the  Morel. 

Vittadini  says  the  Verpa  digitaliformis  Persoon,  a  small  brownish-col- 
ored mushroom,  is  sold  in  Italian  markets  for  soups,  but  that,  "  although 
sold  in  the  markets,  it  is  only  to  be  recommended  when  no  other  fungus 
offers,  which  is  sometimes  the  case  in  the  spring."  P.  aurantia  Vahl.,  a 
small  Peziza  growing  in  clusters  in  the  grass,  is  reported  as  edible  by  a 
member  of  the  Boston  Mycological  Club,  who  speaks  well  of  it. 

The  genera  Morchella,  Gyromitra,  Helvella,  and  Mitrula  contain,  how- 
ever, what  may  be  considered  the  most  desirable  edible  species.  Types 
of  these  four  groups  are  represented  in  Figs.  1,  3?  5,  7,  and  10,  Plate  C. 

The  plants  of  these  genera  have  a  stem  and  cap.  The  cap,  however, 
differs  very  much  from  that  of  the  ordinary  mushroom.  In  the  genus 
Morchella  the  cap  is  deeply  pitted  and  ridged  so  that  it  presents  a  honey- 
combed aj)pearance.  In  Gyromitra  the  cap  is  convolutely  lobed  but  not 
pitted.  In  Helvella  the  cap  is  very  irregular  and  reflexed,  and  in  Mitrula 
the  cap  is  ovate  or  club-shaped  and  smooth.  In  all  four  of  these  genera 
the  hymenium  is  superior,  i.  e.,  it  is  on  the  upper  and  outer  surface  of  the 
cap,  the  interior  surface  being  barren. 

In  Plates  C  and  D  are  figured  9  types  of  edible  fungi  included  in  the 
family  Ascomycetes,  sub-family  Discomycetes. 

Plate   C. 

Fig.  1.   Morchella  esculenta  Pers.     "  Common  Morel.'''' 

Edible. 

Genus  Morchella  Dill.  Receptacle  pileate  or  clavate,  impervious  in  the 
centre,  stipitate,  covered  with  hymenium,  which  is  deeply  folded  and 
pitted. — Cooke. 

In  this  genus  the  species  have  a  general  resemblance  to  each  other  in 
size,  color,  form,  texture,  and  flavor.  The  cap  is  usually  a  dull  yellow, 
sometimes  slightly  olive-tinted,  darkening  with  age  to  a  brownish  leather 
tinge.  The  stems  are  stout  and  hollow,  white  or  whitish.  This  genus  has 
a  very  wide  geographical  distribution,  but  the  species  are  not  numerous. 
Cooke  describes  twenty-four,  some  of  them  fovind  in  India,  Java,  Great 
Britain,  Central  and  Northern  Europe,  Australia,  and  North  America. 
Peck  describes  six  species  found  in  New  York  State.  The  lines  of  demar- 
cation between  species  are  not  very  decided;  but  as  none  of  the  species 


are  known  to  be  poisonous,  it  may  be  considered  a  safe  genus  to  experi- 
ment with. 

In  the  Morchella  esculenta  the  cap  is  ovate,  in  one  variety  rotund,  the 
margin  attaching  itself  to  the  stem  ;  ribs  firm  and  anastomosing,  forming 
deep  hollows  or  pits  ;  color  yellowish  tan,  olivaceous ;  spores  hyaline, 
colorless  ;  asci  very  long.  The  Morel,  though  rare  in  some  localities,  is 
found  in  large  quantities  in  some  of  the  midwestern  States,  sometimes  in 
the  woods  along  the  borders  of  streams,  often  in  peach  orchards,  at  the 
roots  of  decaying  trees. 

I  am  informed  by  correspondents  who  have  collected  and  eaten  them 
that  the  Morels  can  be  gathered  in  abundance  in  the  springtime  along  the 
banks  of  the  Missouri  and  tributary  streams.  A  lieutenant  in  the  United 
States  Army  informs  me  that  he  found  fine  specimens  of  this  species  in 
the  mountains  of  California,  five  or  six  thousand  feet  above  sea-level.  A 
correspondent,  Mr.  H.  W.  Henshaw,  whites  that  he  has  made  many 
excellent  meals  of  them,  finding  them  on  the  banks  of  Chico  Creek, 
Sacramento  Valley,  California,  on  Gen.  Bidwell's  ranch,  in  April.  A  corre- 
spondent in  Minnesota  writes :  "  The  Morel  grows  abundantly  in  some 
places  here,  but  so  prejudiced  are  many  of  the  natives  against  '  toad- 
stools '  that  I  had  to  eat  the  Morel  alone  for  a  whole  season  before  I 
could  induce  any  one  else  to  taste  it."  Mr.  Hollis  Webster,  of  the  Boston 
Mycological  Club,  reports  the  Morchella  conica  as  appearing  in  abund- 
ance in  eastern  Massachusetts  in  May  of  this  year.  A  correspondent  in 
West  Virginia  reports  that  quantities  of  a  large-sized  Morel  are  found  in 
the  mountain  regions  there. 

I  have  reports  also  of  the  appearance  of  the  Morel  in  Western  New 
York,  and  on  the  coast  of  Maine  and  of  Oregon.  A  miner  writes  to  me 
from  Montana  that  he  and  several  other  miners,  having  lost  their  way  in 
the  mountains  of  that  State  during  the  spring  of  the  year,  subsisted 
entirely  for  five  days  on  Morels  which  they  collected. 

The  specimen  represented  in  Plate  C,  Fig.  1,  is  figured  from  a 
Morchella  esculenta  which  grew  in  the  vicinity  of  Falls  Church,  Va.,  less 
than  ten  miles  from  the  District  of  Columbia.  The  reports  which  I  have 
received  from  correspondents  in  twenty  States  show  that  the  Morel  is  not 
so  rare  in  this  country  as  was  formerly  supposed.  The  advantages  which 
this  mushroom  possesses  over  some  others  are  (1)  the  readiness  with 
which  it  can  be  distinguished,  (2)  its  keeping  qualities,  and  (3)  its 
agreeable  taste.  It  is  easily  dried,  and  in  that  condition  can  be  kept  a 
long  time  without  losing  its  flavor.  Though  it  has  not  the  rich  flavor  of 
the  common  field  mushroon,  it  is  very  palatable  when  cooked,  and  when 
dried  it  is  often  used  in  soups.  It  is  very  generally  esteemed  as  an 
esculent  among  mycophagists. 

Fig.  2  represents  the  sporidia  enclosed  in  the  ascus,  or  spore  sack, 
with  accompanying  paraphyses. 


Fig.  3.  Gyromitra  esculenta  Fries.     ''Esculent  Gyroynitra.'" 

Genus  Gyromitra  Fries.  This  genus  contains  very  few  species,  but 
all  are  considered  edible,  though  differing  somewhat  in  flavor  and  di- 
gestibility. Five  or  six  species  are  figured  by  Cooke.  Peck  speaks  of 
several  species  found  in  New  York.  One  of  these,  G.  curtipes  Fries, 
is  also  figured  by  Cooke  as  found  in  North  Carolina.  This  species 
Cooke  regards  as  equal  in  flavor  to  G.  esculenta.  G.  esculenta  has  a 
rounded,  inflated  cap,  irregularly  lobed  and  hollow,  smooth  and  brittle  in 
texture,  reddish  brown.  It  falls  over  the  stem  in  heavy  convolutions, 
touching  it  at  various  points.  The  stem  is  stout,  stuffed,  at  length 
hollow,  whitish  or  cinereous  ;  spores  elliptical  with  two  nuclei,  yellowish, 
translucent.  The  plant  is  usually  from  two  to  four  inches  in  height, 
but  larger  specimens  are  found. 

Fig.  4  represents  the  spore  sack  with  enclosed  sporidia. 

Mr.  Charles  L.  Fox,  of  Portland,  Maine,  records  the  Gyromitra  escu- 
lenta, of  which  he  sent  me  a  very  good  specimen  last  spring,  as  quite 
abundant  during  May  in  the  open  woods  near  the  city  named.  Speaking 
of  this  species,  he  says :  "  From  the  point  of  view  of  their  edibility,  we 
have  classed  them  under  two  heads — the  light  and  the  dark  varieties 
These  differ  in  the  locality  in  which  they  are  found,  in  their  color  and  in 
the  convolutions  of  their  surface.     Both  grow  large. 

"  The  Light  Gyromitra  is  the  more  easily  digested  of  the  two.  Its 
height  varies  from  three  to  five  inches,  cap  three  to  five  inches  in  diam- 
eter. Its  cap  is  inflated,  very  irregular,  and  twisted  in  large  convolutions. 
These  convolutions  are  almost  smooth  on  the  surface,  sometimes  showing 
small  depressions  ;  margin  generally  attached  to  the  stem  in  parts.  It  is 
a  transparent  yellow  in  color.  This  variety  does  not  grow  dark  brown 
with  age.  Stem  white  or  very  light  buff,  smooth,  and  hollow.  It  grows 
best  on  slopes  facing  the  south,  in  scant  woods  of  birch,  maple,  and  pine. 
We  have  found  no  specimens  in  open  places  or  on  the  borders  of  woods. 

"  The  Dark  Gyromitra  is  more  common  than  the  light  variety.  Its  color 
is  generally  of  dark  lake  brown,  even,  in  the  young  plant,  though  it  is 
sometimes  of  a  light  warm  yellow,  which  grows  darker  with  age.  Stem 
flesh-colored  or  pallid,  but  not  white,  nor  so  light  as  in  the  first  variety. 
Its  cap  is  similar  in  its  large  convolutions  to  that  of  the  light  variety, 
but  it  is  covered  with  many  intricate  vermiform  ridges,  sometimes  in  high 
relief  or  even  strongly  undercut.  Grows  in  mossy  places,  in  light  sandy 
soil,  on  borders  of  pine  woods.  Its  flesh  is  brittle,  but  not  so  tender  as 
that  of  the  first  variety.  Both  varieties  dry  readily.  We  should  advise 
eating  the  Dark  Gyromitra  only  in  moderate  amounts,  as,  if  eaten 
in  quantity,  or  if  old  specimens  are  used,  indigestion  or  nausea  is  liable 
to  follow.  In  regard  to  both  varieties,  I  would  advise  that  only  young 
specimens  should  be  eaten  at  first,  as  they  are  more  tender  and  less  pro- 
nounced in  flavor  than  the  older  plants.  We  have  eaten,  however,  a  con- 
siderable quantity  of  the  Light  Gyromitra  with  no  unpleasant  results. 


The  flavor  of  the  Gyromitras  is  quite  strong",  and  some  have  found  it  too 
much  so  to  be  agreeable  on  the  first  eating.  The  general  opinion  here,  how- 
ever, is  favorable  to  the  Gyromitra  as  an  excellent  addition  to  the  table." 

Some  Gemman  authorities  speak  well  of  the  flavor  of  the  G.  esculenta, 
and  it  is  sold  in  the  German  markets.  Cordier  records  it  as  agreeable  in 
taste  when  cooked.  Peck  says  that  he  has  repeatedly  eaten  it  without 
experiencing  any  evil  results,  but  does  not  consider  its  flavor  equal  to 
that  of  a  first-class  mushroom.  He  advises  also  that  it  should  be  eaten 
with  moderation,  and  that  only  perfectly  fresh  specimens  should  be  used, 
sickness  having  resulted  from  eating  freely  of  specimens  that  had  been 
kept  twenty-four  hours  before  being  cooked. 

I  have  not  been  fortunate  in  securing  a  sufficient  quantity  of  fresh 
specimens  to  test  its  edible  qualities  personally,  but  the  testimony  received 
from  those  who  have  eaten  it  seems  to  point  to  the  necessity  for  modera- 
tion in  eating  and  care  in  securing  fresh  specimens  to  cook. 

Fig.  5.   Helvella  crispa.     '^f'risp  Helvella.'^ 

Genus  Helvella  Linn.  The  plants  of  this  genus  are  usually  small, 
though  a  few  of  the  species  are  of  good  size.  They  are  not  plentiful,  but 
they  are  very  generally  regarded  as  edible,  the  flavor  bearing  a  resem- 
blance to  that  of  the  Morel.  The  cap  has  a  smooth,  not  polished,  surface, 
and  is  very  irregular,  revolute,  and  deflexed,  not  honeycombed  like  the 
Morel,  nor  showing  the  brain-like  convolutions  of  the  Gyromitras.  Color 
brownish  pale  tan,  or  whitish.  The  stem  in  the  larger  species  is  stout, 
and  sometimes  deeply  furrowed  in  longitudinal  grooves,  usually  white  or 
whitish. 

The  species  Helvella  crispa  is  white  or  pallid  throughout,  cap  very 
irregular,  sometimes  deeply  concave  in  the  centre,  with  margin  at  first 
erect,  then  drooping  ;  again  it  is  undulating,  much  divided  and  deflexed  : 
in  fact,  so  irregular  is  the  shape  that  scarcely  two  specimens  will  show 
the  cap  the  same  in  outline ;  stem  stout  and  deeply  channelled.  Spores 
elliptical,  transparent.  Habitat  woods,  growing  singly  or  in  groups,  but 
not  csespitose. 

Fig.  6,  the  ascus  or  spore  sack  and  paraphesis. 

Genus  Mitrula  Fries.  Soft  and  fleshy,  simple  capitate,  stem  distinct, 
hymenium  surrounding  the  inflated  cap;  head  ovate,  obtuse,  inflated. — 
M.  C.  Cooke. 

Cooke  says  of  this  genus  that  it  is  scarcely  so  well  characterized  as 
many  with  which  it  is  associated,  and  that  some  of  the  species  are  evi- 
dently so  closely  allied  to  some  of  the  species  of  the  genus  Geoglossum 
that  it  is  difficult  to  draw  the  line  of  demarcation  between  them,  particu- 
larly so  with  the  species  'Miixvilsi pist 'Maris  B.  from  Louisiana. 

The  plants  are  very  small,  and  though  none  are  recorded  as  poisonous, 
only  one  or  two  have  any  value  as  esculents. 


Fig.  7.    Mitrula  sclerotipes  Boudier. 

The  cap  iu  this  species  is  small,  and  the  stem  long  and  slender.  The 
spores  are  transparent,  the  asci  club-shaped.  The  plants  of^  this  species 
are  always  found  springing  from  an  oblong  sclerotium ;  hence  the  name 
sclerotipes. 

Fig.  8  represents  the  sporidia  enclosed  in  their  asci  with  paraphyses 
and  individual  spores,  the  latter  magnified  800  diameters.  Fig.  9,  sec- 
tional view  of  mature  plant. 

Fig.  10.   Mitrula  vitellina  Saac,  var.  irregularis  Peck. 

Saccardo,  in  his  Sylloge  Fungorum,  includes  in  this  genus  those 
having  a  club-shaped  cap,  which  brings  into  it,  with  others,  the  species 
Mitrula  vitellina  Sacc,  formerly  classed  in  the  genus  Geoglossum,  and 
its  vai'iety  irregularis  Peck.  The  latter  was  first  described  in  1879,  in 
Peck's  Thirty-Second  Report,  under  the  name  Geoglossum  irregulare. 
Prof.  Peck  now  gives  preference  to  the  name  assigned  to  it  by  Saccardo, 
and  it  is  so  recorded  in  Peck's  later  reports. 

Prof.  Peck  records  this  species  as  edible,  and  recommends  it  as  having 
tender  flesh  and  an  agreeable  flavor.  It  sometimes  grows  in  profusion 
in  wet  mossy  places,  in  woods,  or  swampy  ground.  It  is  bright  yellow 
in  color,  clean  and  attractive.  The  cap  is  much  longer  than  the  stem, 
often  deeply  lobed,  extremely  irregular  in  outline,  and  tapers  to  a  short 
yellowish  or  whitish  stem.  The  spores  are  narrowly  elliptical  and  trans- 
parent. The  specimen  illustrated  is  from  a  small  one  figured  by  Peck. 
The  plants  sometimes  reach  two  inches  in  height.  They  are  most  abun- 
dant in  temperate  climates. 

Plate  D. 

In  Plate  D  are  represented  four  species  of  the  genus  Morehella,  viz., 
M.  semilibera,  M.  bis2)ora,  M.  conica,  and  M.  deliciosa.  Morehella 
esculenta  is  figured  in  Plate  C. 

Fig.  1.  Morehella  semilibera  De  CandoUe.     "  Half  Free  Morels 

Edible. 

Cap  conical  but  half  free  from  the  stem  as  the  name  of  the  sjDecies 
indicates.  The  ribs  are  longitudinal,  forming  oblong  pits ;  stem  hollow, 
much  longer  than  the  cap,  white;  spores  elliptical.  Peck  says  that  this 
species  has  been  described  by  Persoou  under  the  name  Morehella  hybrida, 
and  this  name  is  adopted  in  Saccardo's  Sylloge  Fungorum,  but  most 
English  writers  prefer  the  first. 

Fig.  2.  Sectional  view  of  Morehella  semilibera. 

Fig.  8.  Sporidia  of  same  inclosed  in  ascus  with  accompanying 
paraphyses. 


FOUR    TYPES    OF    THE    GENUS    MORCHELLA. 


Plate   D 


T      TAYLOa.    DEL. 


Fio.  3.  Sectional  view  of  Morchella  bispora  Sorokin.      '•'■Tico-Spored  MorelJ" 

Edible. 

Cap  free  from  the  stem  to  the  top,  somewhat  resembling  that  of 
M.  seinilibera,  but  blunt  at  its  summit  instead  of  conical,  the  outward 
surface  deeply  pitted,  inner  surface  smooth  and  barren.  A  characteristic 
of  this  species  which  distinguishes  it  from  others  of  the  same  genus  is 
found  in  the  number  of  its  sporidia,  spores  as  seen  in  the  ascus  or  spore 
sack.  In  the  plants  of  the  genus  Morchella  the  spore  sacks,  with  one  or 
two  exceptions,  contain  eight  spores. 

In  the  species  M.  bispora  the  spore  sacks  contain  but  two  spores  and 
these  are  much  larger  than  the  sporidia  of  those  which  contain  eight. 
This  characteristic,  however,  can  only  be  determined  by  the  aid  of  the 
microscope. 

Cooke  figures  a  specimen  taken  from  those  published  by  Sorokin  in 
Tbumen's  Exsiccata,  and  calls  it  a  variety  of  M.OYQ\ie\\dL  Boheitiica  Kromb. 
He  says  that  it  is  not  unusual  to  find  M.  Bohemica  with  two  or  four 
sporidia  in  some  of  the  asci,  mixed  with  others  containing  more,  some 
specimens  being  entirely  tetrasporus,  and  some,  as  the  variety  bispora^ 
usually  containing  but  two  sporidia.  Cooke  contends  that  M.  bispora  is 
simply  a  bisporous  form  of  Morchella  Bohemica,  and  calls  it  M.  Bohemica 
var.  bispora.     It  is  not  as  common  as  other  species. 

Fig.  9  represents  asci  of  M.  bispora  showing  the  two  spores  in  each 

ascus. 

Fig.  4.  Morchella  conica.     ^'Conical  Morel.'''' 

Edible. 

Cap  conical  or  oblong-conical,  margin  adhering  to  the  stem,  the  prom- 
inent ridges  longitudinal  and  irregularly  bisected  with  shorter  ones  ;  the 
whole  plant  hollow  throughout ;  color  pale  tan  or  ochraceous  yellow, 
growing  dingy  and  darker  with  age  ;  stem  white  ;  spores  elliptical. 

This  species  is  quite  plentiful  in  some  localities  ;  the  flavor  is  like  that 
of  M.  esGulenta. 

Fig.  5.  Sectional  view  of  M.  conica. 

Fig.  10.  Ascus,  sporidia  and  paraphyses. 

Fig.  6.  Morchella  deliciosa  Fries.     '■^Delicious  Morel.'''' 

Cap  nearly  cylindrical,  blunt  at  the  top,  and  usually  much  longer  than 
the  stem,  adnate.  Plant  hollow  throughout.  Stem  white.  Spores 
elliptical. 

Fig.  7.  Sectional  view  of  M.  deliciosa. 

Fig.  11.  Ascus,  sporidia,  and  paraphyses. 

The  Morchella  deliciosa  is  highly  esteemed  as  an  esculent  wherever 
eaten.  Split  open  and  stuffed  with  bread  crumbs  seasoned  with  pepper, 
salt,  and  butter  and  a  pinch  of  thyme  or  onion,  steamed  in  a  hot  oven,  and 
served  with  butter  sauce,  this  mushroom  makes  a  very  savory  dish. 

J^ote. — Small  specimens  have  been  selected  for  illustration  in  this  plate 
in  order  to  utilize  as  much  as  possible  the  plate  space. 


10 

Plate  IV.  Structure  of  the  Agaricini,  Gill-bearing 
Mushrooms. 

Fig.  1.  Cap  or  j)ileus  umbonate,  a  ;  stem  or  stipe  fistulose,  tubular,  h  ; 
gills  or  lamella?  adnate,  and  slightly  emarginate. 

Fig.  2.  Gills  remote,  i.  e.,  distant  from  the  stem.     (See  a.') 

Fig.  3.  Gills  adnexed,  partly  attached  to  the  stem  at  their  inner  ex- 
tremity, a. 

Fig.  4.  Gills  emarginate,  with  a  tooth,  as  at  a  ;  stem  stuffed. 

Fig.  5.  Cap  obtuse,  e  :  gills  free,  i.  e.,  reaching  the  stem  but  not  at- 
tached thereto  (see  a)  ;  h  stem  stuffed. 

Fig.  6.  Cap  umbilicate,  slightly  depressed  in  the  centre,  h ;  gills  decur- 
rent,  i.  e.,  running  down  the  stem.     (See  a.) 

Fig.  7.  Basidium,  cell  a,  borne  on  the  hymenium,  or  sj)ore-bearing 
surface  of  the  gills  ;  b,  stigmata  ;   c,  spores. 

Fig.  8.  Gills  adnate,  ^.  e.,  firmly  attached  to  the  stem  at  their  inner  ex- 
tremity, as  at  a. 

Fig.  9.  Cap,  with  border  involute,  i.  e.,  rolled  inward.      (See  a.) 

Fig.  10.  Lamellae  or  gills  dentated  or  toothed.     (See  a.) 

Fig.  11.  Cap  with  border  revolute,  i.  e.,  rolled  backward.     (See  a.) 

AGARICINI.     Fries. 
Leucosi'ori   (spores  white  or  yellowish). 

Ge?ius  Lactarms  Fries.  The  plants  of  this  genus  have  neither  veil 
nor  volva.  They  somewhat  resemble  the  Hussulce,  but  can  be  readily 
distinguished  from  them  by  the  greater  fleshiness  of  the  stem  and  by  the 
milky  juice  w^hich  exudes  from  the  flesh.  The  latter  is  a  characteristic 
feature  of  the  JLactars,  giving  to  the  group  its  name. 

The  species  were  originally  arranged  by  Fries  into  groups  according  to 
the  color  and  quality  of  the  milk,  and  of  the  naked  or  pruinose  character 
of  the  gills.  Prof.  Peck,  however,  considering  the  latter  character  not 
sufiiciently  constant  or  obvious  to  be  satisfactory,  in  his  early  reports 
makes  the  color  of  the  milk  alone  the  basis  of  the  primary  grouping  of 
the  American  species. 

Saccardo,  in  his  Sylloge,  follows  Fries  in  his  classification  of  the  species 
of  the  genus  Lactarius. 

In  some  species  the  milk  is  at  first  bright  colored  and  continues  un- 
changed ;  in  others  it  is  always  white  or  whitish,  and  in  others  again  it  is 
at  first  white,  changing  to  different  hues  on  exposure  to  the  air,  becoming 
pinkish,  pale  violet,  or  yellow.  In  one  species  (C.  indigo)  both  plant  and 
milk  are  of  indigo  blue.  The  taste  of  the  milk  varies,  as  does  that  of  the 
flesh,  according  to  species.  Sometimes  it  is  mild  or  very  slightly  acrid,  and 
again  it  resembles  Cayenne  pepper  in  its  hot,  biting  acridity.  It  is  some- 
what viscid  or  sticky  in  character,  and  permeates  to  some  extent  the  whole 


Plate  IV. 


Plate  V. 


Lactarious    Deliciosus. 

Gene  ral  form  .      2    Section         3   Spores. 


SacVitSWilhalmiLilhogTaphiTV 


11 

flesh  of  tLe  mushroom,  bvit  is  most  profuse  in  the  gills,  where  iu  fresh 
young-  specimens  it  is  seen  exuding  on  the  slightest  pressure.  In  old  or 
wilted  specimens  it  does  not  flow  so  freely,  but  may  be  found  by  breaking 
ofl:"  portions  of  the  cap. 

The  plants  usually  present  a  fleshy  cap,  the  flesh  quite  brittle,  and 
breaking  in  clean,  even  fractures.  In  a  number  of  the  species  the  upper 
surface  of  the  cap  shows  bands  or  zones  of  warm  coloring,  not  found  in  any 
of  the  species  of  the  allied  genus  Russula.  The  gills  are  sometimes  even, 
more  often  forked,  acute  on  the  edge,  color  white  or  whitish,  but  changing 
to  yellowish  or  reddish  tints  as  the  plants  mature,  or  when  cut  or  bruised. 
While  they  are  at  first  adnate  they  become,  with  the  expansion  of  the  cap, 
somewhat  decurrent,  showing  in  this  particular  a  resemblance  to  the 
plants  of  the  genus  Clitocybe.  The  stem  is  central,  except  in  a  few  spe- 
cies, where  it  is  eccentric  or  lateral,  notably  the  latter  in  L.  obliquus  : 
spores  white  or  yellowish,  according  to  species  ;  Cooke  says,  "rarely  turn- 
ing yellow."     They  are  globose,  or  nearly  so,  and  slightly  rough. 

This  genus  is  a  large  one,  and  contains  many  acrid  species.  Out  of 
fifty-three  described  and  figured  by  Cooke,  more  than  half  are  given  as 
having  the  milk  more  or  less  acrid.  More  than  forty  species  have  been 
recorded  as  growing  in  this  country,  and  many  of  these  are  extremely 
acrid  in  taste. 

A  number  of  the  species  are  edible,  while  others  have  been  recorded  as 
deleterious,  poisonous,  etc.  L.  torminosus,  L.  piperatus,  and  L.  insulsus 
are  species  about  which  there  seems  to  be  difference  of  opinion  among 
authors  as  to  their  wholesomeness  or  edibility,  some  contending  that,  in 
spite  of  their  extreme  acridity,  they  are  edible  when  cooked,  and  others 
that  they  are  deleterious  in  their  effects.  L.  deliciosus  and  L.  volenius  have 
a  good  reputation  in  this  country  as  well  as  abroad,  and  are  quite  abun- 
dant in  some  localities.  They  are  more  frequent  in  temperate  climates 
than  in  northern  latitudes  or  in  the  tropics. 

Plate  V. 

Lactarius  deliciosus  Fries.      ^'■Delicious  Lactarius,'"  or  '•  Orange  Milk  Mushroom.^' 

Edible. 

Cap  fleshy,  viscid,  at  first  convex,  then  nearly  plane,  becoming  much 
depressed  in  the  centre,  funnel-shaped,  marked  in  the  adult  plant  with 
rings  or  rust-colored  zones.  Color  of  the  cap  dull  orange,  turning  paler, 
and  grayish  or  greenish  yellow  when  old  or  dried ;  margin  at  first  turned 
inwards:  flesh  whitish  or  tinged  with  yellow;  gills  decurrent,  crowded 
rather  thick,  sometimes  slightly  forked  at  the  base,  pale  yellow,  sometimes 
a  saffron  yellow,  exuding  when  bruised  a  saffron-red  or  orange-colored 
liquid,  hence  the  popular  name  of  "  Orange  Milk  Mushroom ; "  stem 
smooth,  somewhat  spotted,  stout,  stuffed  with  a  yellowish  pith,  event- 
ually becoming  hollow ;  color  about  the  same  as  that  of  the  cap.  Spores 
subglobose,  yellowish.     Taste  mild  or  very  slightly  acrid  when  raw. 


12 

Mycophagists  generally  concur  in  the  opinion  that  it  is  of  very  pleas- 
ant flavor  when  cooked,  and  some  speak  very  enthusiastically  of  its  escu- 
lent qualities. 

Over-cooking  is  apt  to  make  it  tough.  I  find  steaming  in  the  oven 
with  butter,  pepper,  and  salt,  and  a  very  small  quantity  of  water,  as 
oysters  are  steamed,  a  very  good  method  of  preserving  the  juices  and 
flavor. 

It  is  found  in  Maryland,  under  the  pines  and  sometimes  in  mossy  and 
swampy  places.  Prof.  Underwood,  President  of  the  New  York  Myco- 
logical  Club,  reports  it  as  fairly  abundant  in  Connecticut. 

Lactarius  volemns  Fries,  the  "  Orange-Brown  Lactar,"  somewhat  re- 
sembles the  L.  deliciosiis  in  shape  and  size,  but  the  cap  is  dry  and  glabrous 
and  the  skin  is  apt  to  crack  in  patches  in  somewhat  the  same  manner  as 
does  that  of  the  Russula  viJ'escens.  It  is  a  warm  orange-brown  in  color, 
varying  slightly  with  age,  and  is  not  zoned.  The  gills  are  white  or  yel- 
lowish and  crowded,  adnate  in  the  young  specirnens,  and  decurrent  in  the 
mature,  exuding  a  white  milk  when  bruised.  The  spores  are  globose,  and 
white.  It  is  found  in  open  woods.  The  flavor  is  much  like  that  of 
L.  deliciosus,  although  perhaps  not  so  rich. 

One  author  states  it  as  his  experience  that  the  Lactars  which  have 
bright-coloxedi  milk,  unchanging,  are  usually  edible  and  have  a  mild  taste. 
L.  indigo  Schwein  has  been  recorded  as  less  abundant  than  some  other 
species,  but  edible.  The  plant  is  a  deep  blue  throughout,  the  milk  of  the 
same  color  and  unchanging.  The  taste  of  both  flesh  and  milk  is  mild. 
Specimens  of  this  species  were  sent  to  me  from  western  New  York 
several  years  ago  by  a  correspondent  who  found  it  growing  in  quantities 
In  a  corn  field.  He  had  cooked  several  dishes  of  it,  and  rejDorted  its 
flavor  as  very  agreeable. 

L.  vellerexis  SbndJj.  piperatus  are  very  common  in  fir  woods.  The  plants 
are  large  and  stout,  white  throughout,  the  milk  white  and  excessively 
acrid  ;  gills  decurrent,  unequal  and  narrow.  The  milk  in  vellereus  is  apt 
to  be  scanty  but  copious  in  piperatus. 

Of  L.  j)i2)eraUis,  Worthington  Smith  says :  "  So  strongly  acrid  is  the 
milk  that  if  it  be  allowed  to  trickle  over  tender  hands  it  will  sting  like 
the  contact  of  nettles  ;  and  if  a  drop  be  placed  on  the  lips  or  tongue  the 
sensation  will  be  like  the  scalding  of  boiling  water."  He  records  it  as 
"  poisonous."  Fries  and  Curtis  say  that,  "  notwithstanding  its  intense 
acridity,  it  is  edible  when  cooked."  Cordier,  while  recording  it  as  edible, 
says  that  the  milk,  and  butter  made  from  the  milk  of  cows  fed  with  it,  are 
bitter  and  nauseous,  although  cows  eat  it  with  avidity.  Gibson,  while 
quoting  one  or  two  authors  as  to  its  edibility  when  cooked,  says  :  "  Its 
decidedly  ardent  tang  warns  me  not  to  dwell  too  enthusiastically  upon 
its  merits  in  a  limited  selection  of  desirable  esculents."  The  Secretary 
of  the  Boston  Mycological  Club,  writing  in  the  Club  bulletin,  says 
"  it  has  been  eaten  as  a  sort  of  duty  after  the  acridity  was  cooked  out," 


Plate  VI. 


Spores. 


Section. 


Agaricus  (  Armillaria)  Melleus 

Group  from  Hynesboro  Park,Md.,U.S. 


K-MAYO.del 


S«ei«'  8  V/i  I  h  d  ma  Lithogtafi  nn 


13 

but  does  not  commeud  it.  It  is  spoken  of  as  "  an  unattractive  fungus 
which  usurps  in  the  woods  the  place  that  might  well  be  occupied  by 
something  better."     In  this  opinion  I  fully  concur. 

L.  torminosi/s,  "  Wooly  Lactarius,^''  sometimes  called  the  '■'■Colic  Lacta- 
riits,''''  has  been  termed  acrid  and  poisonous  by  Badham.  Cordier  and 
Letellier,  on  the  other  hand,  say  that  it  can  be  eaten  with  impunity  when 
cooked.  Gillet  declares  it  deleterious  and  even  dangerous  in  the  raw 
state,  constituting  a  very  strong  and  drastic  purgative.  One  author 
states  that,  although  it  does  not  constitute  an  agreeable  article  of  food, 
it  is  eaten  in  some  parts  of  France  and  in  Russia.  Considering  the  differ- 
ences of  opinion  which  exist  with  regard  to  this  and  other  extremely 
acrid  species,  it  would  seem  the  part  of  prudence  for  persons  with  deli- 
cate stomachs  to  avoid  the  use  of  very  acrid  species,  for,  though  the  ac- 
ridity may  be  expelled  by  cooking,  there  would  seem  to  be  no  necessity 
for  risking  unpleasant  or  dangerous  results  while  the  range  of  unques- 
tionably wholesome  and  agreeable  species  is  sufficiently  wide  to  satisfy 
the  most  enthusiastic  mycophagist. 

AGARICINI. 

Ledcospori  (spores  white  or  yellowish). 

Armiilaria  Fries.  Cooke  places  Ai'millaria  in  the  order  Agaricini,  genus 
Affaricus,  making  of  it  a  stib-genos.  Saccardo,  in  taking  it  out  of  Agar- 
icus,  elevates  it  to  the  position  of  a  separate  genus.  The  name  Armiilaria 
is  derived  from  a  Greek  word,  meaning  a  ring  or  bracelet,  referring  to  its 
ringed  stem. 

In  the  plants  of  the  Armiilaria  the  veil  is  partial  in  infancy,  attaching 
the  edge  of  the  cap  to  the  upper  part  of  the  stem  ;  the  stem  furnished 
with  a  ring.  Below  the  ring  the  veil  is  concrete  with  the  stem,  forming 
scurfy  scales  upon  it.  The  gills  are  broadly  adnexed.  In  abnormal 
specimens  the  ring  is  sometimes  absent,  or  appearing  only  in  scales,  run- 
ning down  the  stem.  Spores  white.  The  species  are  few  ;  eight  are  re- 
corded as  growing  in  the  United  States.  Cooke  describes  twelve  species 
found  in  Great  Britain. 

Plate  VI. 

Ag.  rArmillaria)  melleus  Vahl.     ''Honey-Colored  Armiilaria.''^ 
Edible.  • 

Cap  fleshy,  rather  thin  at  the  margin,  at  first  subconical,  then  slightly 
rounded,  or  nearly  plane,  clothed  with  minute  hairy  tufts  ;  margin  some- 
times striate,  color  varying,  usually  a  pale-yellowish  or  honey  color  or  light 
reddish  brown  ;  flesh  whitish.  Gills  whitish  or  paler  than  the  cap,  grow- 
ing mealy  with  the  shedding  of  the  profuse  white  spores,  and  often 
spotted  with  reddish-brown  stains,  adnate,  ending  with  decurrent  tooth. 
Stem  fibrillose,  elastic,  stuffed  or  hollow,  ringed,  and  adorned  withfloccose 
scales  which  often  disappear  with  age  ;  in  some  varieties  distinctly  bulbous 


14 

at  the  base,  in  others  showing  tapering  root.  Specimens  occur  in  which 
the  ring  is  wanting  or  only  traces  of  it  appear  in  the  form  of  scales  en- 
circling the  stem.  Veil  usually  firm,  membraneous,  and  encircling  the 
stem  in  a  well-pronounced  ring  or  collar,  but  sometimes  filmy  as  a  spider's 
web,  in  very  young  specimens  hiding  the  gills,  but  breaking  apart  as  the 
cap  expands. 

Manner  of  growth  caespitose,  generally  on  decayed  tree  stumps,  al- 
though the  group  figured  in  the  plate  was  found  growing  on  moist  saud, 
mixed  with  clay,  ou  a  roadside  in  Hynesbury  Park. 

Authors  differ  widely  as  to  the  value  of  this  species  as  an  esculent.  I  have 
only  eaten  the  very  young  and  small  specimens  when  cooked,  and  found 
them  very  palatable.  A  Boston  mycophagist  records  it  as  "very good," 
fried  after  five  minutes'  boiling  in  salted  water.  Prof.  Peck,  having  tried  it, 
considers  it  "  a  perfectly  safe  species,  but  not  of  first-rate  quality."  It  is 
very  common  in  Maryland  and  Virginia,  and  in  the  mountain  districts 
prolific.  I  have  talked  with  Bohemians  and  with  Germans  who  have  gath- 
ered it  inbasketfuls  in  the  vicinity  of  the  District  of  Columbia,  who  speak 
well  of  it,  considering  it  a  valuable  addition  to  the  table.  Its  prolific 
growth  makes  it  valuable  to  those  who  like  it.  There  are  no  species  re- 
corded as  dangerous  in  this  group. 

Ag.  (Armillaria)  robustus,  a  very  stout  species,  with  a  fleshy,  compact, 
smooth  cap,  bay  color  or  tawny,  occurs  in  the  Maryland  woods,  and  in 
the  open  woods  of  the  Massachusetts  coast. 

AGARICINI.     Fries. 

Genus  Gantharellm  Adans.  In  the  plants  of  this  genus  the  hymeno- 
phore  or  fleshy  substance  of  the  cap  is  continuous  with  the  stem.  They 
are  fleshy,  membranaceous,  and  putrescent,  having  neither  veil,  ring,  nor 
volva.  The  stem  is  central,  except  in  a  few  species,  where  it  is  lateral. 
A  characteristic  of  the  genus  which  separates  it  from  other  genera  of  the 
Agaricini  ia  the  vein-like  appearance  of  the  gills.  They  are  very  shallow 
and  so  obtuse  on  the  edges  as  to  present  the  appearance  of  a  network  of 
swollen  branching  veins.  They  are  usually  decurrent  and  anastomosing. 
It  is  a  small  genus.  Cooke  figures  nineteen  species.  Among  the  de- 
scribed species  C.  cibarius  is  the  only  one  whose  edible  qualities  have 
been  highly  recommended.  C.  umbonatus,  a  very  small  plant,  found  in 
eastern  Massachusetts  is  commended  by  those  who  have  eaten  it. 
They  are  usually  found  in  woods,  and  amongst  moss.  One  species,  C 
carbonatus,  is  found  upon  charred  ground. 

Plate  VII. 

Cantharellus  cibarius  Fries.     '■'■The  Edible  Chantarelle.^' 

Edible. 

Cap  a  rich  golden  yellow,  like  the  yolk  of  an  egg ;  at  first  convex,  later 
concave  and  turbinated ;  margin  sinuous,  undulate,  smooth,  shining,  and 


Plaie  VII. 


Cantharellus    Cibarius  Fr. 

,2.^3  ,^, Various  stages  of  growth    5   A  section. 
6    Spores    7  Spores  and  basidia  . 
From    Hynesbury,  Md.,.U.S. 


15 

more  or  less  lobed  :  diameter  from  two  to  four  inches ;  flesh  pale  yellow 
or  whitish  ;  veins  or  gills  rather  thick  and  wiry,  remarkably  decurrent, 
usually  very  much  bifurcated  and  of  the  same  golden  yellow  as  the  cap ; 
stem  solid  or  stuffed,  slightly  attenuated  downwards,  yellow ;  spores 
white  or  pale  yellowish,  elliptical. 

European  authors  esteem  it  very  highly,  and  some  speak  of  the  odor  as 
like  that  of  ripe  apricots.  The  plant  as  found  in  Maryland  and  Virginia 
has  a  slightly  pungent  but  agreeable  taste  when  raw,  and  a  pleasant  odor 
when  cooked.  It  is  ranked  as  one  of  the  best  of  the  wood  mushrooms  by 
those  who  have  eaten  it  in  this  locality  (District  of  Columbia).  It  is 
found  here  in  abundance,  after  light  rains,  in  fir  woods.  Berkeley  states 
that  it  is  somewhat  rare  in  England,  where  it  is  held  as  a  delicacy,  but 
quite  common  on  the  continent.  We  have  had  specimens  from  various 
localities  throughout  the  States.  Cooke  says  the  spores  are  white.  Peck 
and  Gibson  record  them  as  yellow.  I  find  them  white,  sometimes  slightly 
tinted  with  yellow. 

The  Chantarelle  takes  its  name  from  a  Greek  word  signifying  a  cup  or 
vase,  referring  to  its  shape  and  possibly  also  to  its  rich  golden  color ;  ciba- 
rius  refers  to  its  esculent  qualities. 

The  variety  riijipes  Gillet  closely  resembles  C.  eihuHus,  but  is  darker, 
with  the  stem  7-iifous,  reddish,  at  the  base. 

C.  aurantiacus  Fries  bears  a  sufficient  resemblance  to  C.  clbarlus  to 
be  sometimes  taken  for  it,  although  the  cap  is  tomentose  and  of  a  much 
deeper  orange  in  tint,  the  gills  more  crowded,  darker  than  the  cap,  and 
the  stem  less  stout.  In  the  variety  j^aUidiis  the  whole  plant  is  very  light 
or  buff  yellow,  and  the  gills  nearly  white.  C.  aurantiacus  has  been  re- 
corded as  poisonous  or  unwholesome  by  some  of  the  earlier  authors, 
others  say  that  they  have   eaten  it,  but  do  not  commend  it. 

RECEIPTS  FOR  COOKING. 

Stuffed  Morels. — Choose  the  freshest  and  lightest  colored  Morels,  open 
the  stalk  at  the  base,  fill  with  minced  veal  and  bread-crumbs,  secure  the 
ends  of  the  stalk  and  place  between  thin  slices  of  bacon. 

The  Morel  should  not  be  gathered  immediately  after  heavy  rains,  as  it 
becomes  insipid  with  much  moisture.  The  flavor  is  said  to  grow  stronger 
in  drying. 

Escalliyped  Mushrooms. — (From  Mr.  Frank  Caywood,  Fredericktown, 
Ohio,  November  1-t,  1893.)  Season  as  directed  in  the  usual  methods  for 
mushrooms  and  add  a  small  quantity  of  vinegar  to  hasten  the  cooking. 
Cook  slowly  until  tender ;  rapid  boiling  evaporates  the  flavor.  When 
done,  put  in  from  a  pint  to  a  quart  of  sweet  milk  and  heat.  Take  a  pud- 
ding dish  and  put  in  a  layer  of  broken  crackers  ;  light  milk  crackers  are 
the  best.  Put  lumps  of  butter  and  pepper  and  salt  over  the  crackers. 
Next  a  layer  of  the  tender  mushrooms  with  some  of  the  hot  gravy  and 
milk.     Continue  these  layers   until  the   dish  is  full,  having  a  layer  of 


16 

crackers  on  top.  Place  the  dish  in  the  oven  and  bake  slowly  until  the 
crackers  are  browned. 

Mushroom  Fritters. — Take  nice  large  tops,  season,  and  dip  into  batter 
and  fry  in  hot  butter  as  other  fritters. 

Mushrooms  en  ragout. — Put  into  a  stewpan  a  little  "  stock,""  a  small 
quantity  of  vinegar,  parsley,  and  green  onions  chopped  up,  salt  and 
spices.  When  this  is  about  to  boil,  the  cleaned  mushrooms  are  put  in. 
When  done  remove  them  from  the  fire  and  thicken  with  yoiks  of  eggs. 

The  Lactarius  deliciosus  may  be  served  with  a  white  sauce  or  fried. 
Badham  says  the  best  way  to  cook  them  is  to  season  first  with  pepper, 
salt,  and  small  pieces  of  butter,  and  bake  in  a  closely  covered  pie  dish  for 
about  three  quarters  of  an  hour. 

The  Cantharellus,  being  somewhat  dry,  requires  more  fluid  sauce  in 
cooking  than  the  juicier  mushrooms,  and  is  best  minced  and  slowly 
stewed  until  quite  tender.  Some  advise  soaking  it  in  milk  a  few  hours 
before  cooking.  The  Italians  dry  or  pickle  it  or  keep  it  in  oil  for  winter 
use. 

Persoon  gives  the  following  recipes  for  cooking  the  Morel :  1st.  Wash 
and  cleanse  thoroughly,  as  the  earth  is  apt  to  collect  between  the  ridges : 
dry  and  put  them  in  a  saucepan  with  pepper,  salt,  and  pai'sley,  adding  or 
not  a  piece  of  bacon  :  stew  for  an  hour,  pouring  in  occasionally  a  little 
broth  to  prevent  burning ;  when  sufficiently  done,  bind  with  the  yolks  of 
two  or  three  eggs,  and  serve  on  buttered  toast. 

2.  Mor'elles  a  V Ital'ienne. — Having  washed  and  dried,  divide  them 
across,  put  them  on  the  fire  with  some  parsley,  scallion,  chives,  tarragon, 
a  little  salt,  and  two  spoonfuls  of  fine  oil.  Stew  till  the  juice  runs  out, 
then  thicken  with  a  little  flour  ;  serve  with  bread  crumbs  and  a  squeeze 
of  lemon. 

MusBEOOM  Growing.* 

To  France  is  due  the  credit  of  being  the  first  country  to  cultivate 
mushrooms  on  a  large  scale,  and  France  still  supplies  the  markets  of  the 
world  with  canned  mushrooms.  The  mushroom  which  is  cultivated  in 
the  caves  and  quarries  of  France,  to  the  exclusion  of  all  others,  is  the 
agaricus  arvensis  (the  "  Snowball "),  a  species  of  field  mushroom. 

Of  late  years  France  has  found  a  formidable  competitor  in  the  culture 
of  mushrooms  in  Great  Britain.  The  English  market  gardeners  find  their 
moist,  equable  climate  favorable  to  outdoor  culture,  and  abundant  crops 
are  grown  by  them  in  the  open  air,  chiefly,  howevei-,  for  the  home  market. 

That  mushroom  growing  can  be  made  a  lucrative  business  is  shown  by 
the  experience  of  a  well-known  English  grower,  Mr.  J.  F.  Barter,  who  on 
one  acre  of  ground  "has  produced  in  the  oj^en  air,  without  the  aid  of  glass, 
an  average  of  from  ten  to  twelve  thousand  pounds  of  mushrooms  annu- 
ally ;  the  price  obtained  for  them  varying  according  to  the  season,  but 
averaging  ten  pence,  or  twenty  cents,  per  pound  for  the  whole  year.    The 


*  A  part  of  the  matter  presented  under  this  caption  was  contributed  by  the  author 
to  the  Health  Magazine  and  appeared  in  the  March  number  (1897)  of  that  period- 
ical. 


17 

value  of  twelve  thousand  pounds  of  mushrooms  at  ten  pence  per  pound 
would  be  £500  sterling  or  $2,500. 

For  the  purposes  of  comparison  the  following  are  quoted  from  the 
Pall  Mall  Gazette,  as  exceptional  prices  realized  in  England  for  other 
fruits  and  vegetables  in  recent  years : 

Pounds  sterling  per  statute  acre : 

Very  early  gooseberries,  100 :  onions,  192 ;  early  lettuces,  100  ;  plums, 
100  ;  potatoes,  100  ;  strawberries,  150  ;  black  currants,  168  ;  filberts,  200. 

It  will  be  seen  that  onions  and  filberts  head  the  list,  but  the  product  of 
an  acre  of  mushrooms  has  been  shown  to  be  worth  more  than  double  that 
of  either  filberts  or  onions. 

In  the  localities  specially  favorable  to  hop  growing  30  cwt.  of  hops  to 
the  acre  is  considered  exceptional,  while  the  average  price  has  been 
quoted  at  3  pounds  sterling,  or  about  one-fifth  of  the  sum  obtained  from 
Mr.  Barter's  acre  of  mushrooms.  Three  months  in  the  year  the  weather 
does  not  favor  outdoor  culture,  and  these  months  Mr.  Barter  spends  in 
manufacturing  brick  spawn,  which  he  exports  to  this  and  other  countries. 
Among  those  who  have  been  very  successful  in  indoor  culture  are  Mr. 
William  Robinson,  editor  of  the  "  London  Garden,"  and  Mr.  Horace  Cox, 
manager  of  the  "  Field." 

In  America,  where  mushroom  culture  is  still  comparatively  in  its 
infancy,  there  have  already  been  obtained  very  encouraging  results  by 
painstaking  growers.  Most  of  the  cultivation  has  been  in  the  northern 
and  mid-western  States,  where  the  climatic  conditions  seemed  most 
favorable  to  indoor  culture.  A  few  figures  as  to  the  revenue  obtained  in 
this  way  may  be  interesting  to  readers. 

An  experienced  Pennsylvania  grower  states  that  from  a  total  area  of 
5,500  square  feet  of  beds,  made  up  in  two  mushroom  houses,  he  obtained 
a  crop  of  5,000  pounds  of  mushrooms  in  one  season,  or  about  one  pound 
to  the  square  foot.  These  sold  at  an  average  of  a  little  over  50  cents  per 
jDOund.  A  third  house,  with  19,000  square  feet  of  beds,  produced  2,800 
pounds,  or  one  and  one-half  pounds  to  the  square  foot.  This  house 
yielded  a  net  profit  of  one  thousand  dollars.  This,  however,  can  be 
quoted  only  as  showing  the  possibilities  of  careful  culture  by  experienced 
growers  under  very  favorable  circumstances.  Amateurs  could  scarcely 
expect  such  good  results.  Three-fourths  of  a  pound  to  the  square  foot 
would  probably  come  nearer  the  average.  A  Philadelphia  grower  gives 
the  average  price  secured  from  fifty  shipments  of  mushrooms  in  one 
season  at  54  cents  per  pound.  New  York  dealers  report  higher  rates 
than  this.  A  Washington  florist  who  utilizes  the  lower  shelves  of  his 
propagating  houses  for  the  purpose  of  mushroom  growing  informed  me 
that  during  two  seasons  he  received  60  cents  per  pound  wholesale,  ship- 
ping to  New  York,  and  that  he  sold  one  thousand  dollars  worth  in  one 
season.  Mr.  Denton,  a  market  gardener  of  Long  Island,  who  cultivates 
in  houses  built  for  the  purpose,  markets  from  1,700  to  2,500  pounds  per 
year. 

Thus  far  the  market  is  in  the  hands  of  a  comparatively  few  dealers  in 
the  neighborhood  of  large  cities,  but  there  is  certainly  no  good  reason 
why  the  growing  of  mushrooms  should  not  be  more  generally  undertaken 
by  the  farming  community.  Certainly  no  one  has  better  facilities  than 
are  at  the  command  of  the  enterprising  American  farmer.  On  most  farms 
the  conditions  are  favorable  or  could  easily  ba  made  so  for  mushroom  cul- 
ture, on  a  moderate  scale,  at  least.  Generally  there  are  disused  sheds, 
old  barns,  etc.,  which  with  a  small  outlay  could  be  transformed  into  mush- 
room houses,  and  where  timber  is  plentiful  the  cost  of  building  a  small 


18 

mushroom  house  would  be  repaid  by  the  profits  accruing-  from  the  busi- 
ness. 

In  the  culture  of  mushrooms  there  are  open,  to  the  enterprising  with 
small  capital,  four  sources  of  profit:  first,  the  sale  of  the  fresh  mush- 
rooms ;  second,  the  manufacture  of  mushroom  catsup  ;  third,  the  canning 
of  the  small  button  mushroom  for  exportation  ;  and,  fourth,  the  manufac- 
ture of  spawn. 

It  is  well  in  this,  as  in  all  new  industries,  to  begin  in  a  small  way,  and 
if  success  is  attained  it  is  easy  to  extend  operations  on  a  larger  scale. 
My  advice  to  amateurs  is  to  begin  with  one  or  two  beds  in  a  well-drained 
cellar  or  shed  where  good  ventilation  and  even  temperature  can  be  secured 
at  moderate  cost.  In  the  underground  cellar  economy  is  secured  by  the 
saving  in  fuel.  The  beds  can  be  made  on  the  floor,  flat,  ridged  or  bauked 
against  the  wall,  ten  or  twelve  inches  deep  in  a  warm  cellar,  and  from 
fifteen  to  twenty  inches  in  a  cool  cellar.  The  boxing  for  the  sides  and 
ends  may  be  built  six  or  eight  inches  higher  than  the  beds  to  give  the 
mushrooms  plenty  of  head  room. 

DIRECTIONS    FOR    PREPARING    THE    COMPOST    FOR    THE    BEDS. 

Procure  not  less  than  a  cartload  of  clean,  fresh  stable  manure.  Place 
it  under  cover,  to  protect  it  from  rain  and  drain  water,  mix  well  and  heap 
up  the  whole  mass  into  a  mound  three  feet  high  then  beat  the  mound 
firmly  down  to  prevent  undue  heating.  Repeat  this  operation  every 
other  day  until  its  rank  smell  is  gone,  taking  care  that  on  each  turning 
the  outside  dry  manure  is  placed  in  the  centre  of  the  mound.  By 
this  means  the  stable  odor  is  dissipated  while  its  heating  properties 
are  equally  distributed.  Add  to  this  from  one-fourth  to  one-fifth  of 
clean,  rich  garden  mould.  Mix  well.  After  this  careful  handling,  the 
mass  may  be  considered  fit  for  bedding  purposes.  When  placed  in 
the  beds  the  mass  should  be  compacted  again  by  beating  with  the  back 
of  a  spade  or  trowel.  The  bed  surface  should  appear  moist  but 
not  wet,  smooth  and  of  firm  consistence.  From  day  to  day  it  will  be 
necessary  to  test  its  general  temperature  by  means  of  a  thermometer. 
To  this  end  make  at  various  places  at  different  depths  openings  suffi- 
ciently large  to  admit  the  use  of  a  thermometer.  It  will  be  found  that  the 
temperature  is  highest  nearest  the  bottom.  Test  at  various  points.  At 
first  the  temperature  will  run  high ;  105°  to  120°  Fahrenheit  is  probably 
as  high  as  it  will  reach,  but  in  a  few  days  it  will  fall  to  85°  or  80°  Fahren- 
heit. At  this  point  spawn  the  bed.  For  this  purpose  make  holes  in  the 
top  of  the  bed  about  six  inches  apart  and  two  inches  deep  with  a  blunt 
dibble  or  broom  handle.  Place  in  these  holes  or  openings  a  piece  of 
brick  spawn  about  the  size  of  a  hen's  egg,  and  cover  the  holes  with  ma- 
nure ;  finish  by  packing  the  same,  keeping  the  surface  of  the  bed  smooth 
and  moist.  The  spawn  should  be  slightly  moistened  before  using. 
Should  the  surface  of  the  bed  become  dry,  use  water  from  a  fine  sprink- 
ling pan.  The  temperature  of  the  cellar  or  house  in  which  the  bed  may 
be  placed  should  range  between  55°  and  75°,  and  should  not  be  lower 
than  50°.  If  the  spawn  is  good  and  all  conditions  attended  to,  the  white 
filaments  should  appear  spreading  through  the  bed  within  eight  or  ten 
days  after  spawning.  When  the  white  spawn  is  observed  on  or  near  the 
surface,  cover  the  whole  surface  with  from  one  to  two  inches  of  garden 
loam  well  pulverized.  A  good  general  rule  for  spawning  the  bed  is  to 
wait  until  the  heat  of  the  bed  is  on  the  decline  and  has  fallen  to  at  least 
90°  Fahrenheit.     If  the  heat  in  the  middle  of  the  bed  runs  too  hisfh  the 


19 

spawn  is  killed.  Tlie  experience  of  a  number  of  growers  has  shown  that 
a  bed  spawned  at  G0°  to  80^  and  kept  at  55°  after  the  mushrooms  appear 
gives  better  results  than  one  spawned  at  90°. 

The  quality  of  the  manure  makes  some  difference  in  its  tempei'ature. 
That  obtained  from  stables  where  horses  are  grass  fed  will  be  of  lower 
normal  temperature  and  will  chill  quicker  than  that  obtained  from  corn 
or  oat  fed  stock. 

A  solution  of  saltpeter  in  proportion  of  about  fifteen  grains  to  a  quart 
of  water,  occasionally  spread  over  the  bed  with  a  tine  hose,  helps  to  accel- 
erate the  growth  of  the  mushrooms. 

The  proper  condition  of  the  manure  as  regards  dryness  or  raoistness 
can  be  readily  ascertained  by  squeezing  it  in  the  hand  ;  it  should  be  unct- 
uous enough  to  hold  together  in  a  lump,  and  so  dry  that  you  cannot 
squeeze  a  drop  of  water  out  of  it.  Excessive  moisture  in  the  manure  has 
been  often  a  cause  of  failure.  It  should  be  remembered  also  that  when 
the  heat  of  the  manure  is  on  the  decline  it  falls  rapidly,  five,  often  ten  de- 
grees a  day,  till  it  reaches  about  75°,  and  between  that  and  65°  it  may 
rest  for  weeks. 

One  of  the  principal  causes  of  the  failure  of  mushroom  culture  in  this 
country  is  the  use  of  old  or  poor  spawn.  Good  spawn  should  have  a 
fresh,  mushroomy  odor,  and  a  bluish-white  appearance  on  the  surface.  In 
buying  spawn  one  should  always  go  to  reliable  seedsmen. 


Compost  foe  Mushroom  Beds. 

Sawdust  has  been  used  in  England  for  mushroom  beds,  after  having 
been  used  for  stable  bedding,  with  very  good  results.  It  has  also  been 
used  successfully  in  the  District  of  Columbia.  In  fact,  the  very  large 
models  of  cultivated  mushrooms  exhibited  by  the  Division  of  Microscopy 
of  the  Department  of  Agriculture  at  the  World's  Fair  in  Chicago  were 
moulded  from  mushrooms  which  were  grown  on  the  writer's  premises,  in 
a  composition  of  sawdust  stable  bedding,  combined  with  about  one-fourth 
garden  mould,  but  I  am  confident,  at  the  same  time,  that  much  depends 
on  the  kind  of  timber  the  sawdust  is  made  from.  In  this  case  the  saw- 
dust came  from  spruce. 

Mushroom  Culture  in  Canada. 

A  Canadian  correspondent  informs  me  that  he,  with  others,  has  been 
very  successful  in  growing  mushrooms  in  the  open  air  during  the  summer 
months  in  Canada,  and  gives  the  following  directions  for  preparing  the 
beds  in  the  colder  latitudes  : 

Place  under  a  shed  such  amount  of  clean  stable  manure  as  may  be  re- 
quired for  the  beds,  turning  it  over  and  over  until  all  free  arumonia  has 
escaped  and  the  tendency  of  undue  fermentation  and  evolution  of  high 
temperature  has  greatly  modified.  To  effect  this,  it  is  necessary  to  heap 
up  the  manure  each  time  in  a  mound,  say  three  feet  high  after  turning, 
and  beat  it  firmly  down  (the  exclusion  of  free  air  prevents  overheating). 
To  put  the  manure  in  proper  condition  for  use  in  the  beds,  from  two  to 
four  weeks'  treatment  may  be  required,  but  much  depends  on  the  quality 
of  the  manure  and  temperature  of  the  atmosphere.  Before  making  the 
beds,  and  several  days  after  the  last  turning,  test  the  internal  tempera- 
ture of  the  mound  in  the  following  manner :  Make  a  hole  with  a  broom- 
stick through  the  mound  from  top  to  bottom,  and  suspend  a  thermom- 
eter half  way  down  in  the  hole  for,  say,  an  hour.     The  temperature  may 


20 

be  as  high  as  150°  F.  After  the  lapse  of  the  time  stated,  beat  the 
mound  more  firmly  down  to  prevent  rise  of  temperature.  Test  again 
two  days  after  in  tbe  same  manner.  If  the  temperature  has  risen  several 
degrees  the  mound  must  be  again  taken  down,  turned  over,  and  remade. 
If,  on  the  other  hand,  the  temperature  has  fallen  to  100°  F.,  the  perma- 
nent bed  may  be  made.  If  indoor  growth  is  desired,  such  as  a  cellar,  out- 
building, or  cave,  the  atmosphere  must  not  fall  below  50°  F..  nor  be 
over  80°  F.  Air  drafts  cannot  be  permitted.  The  floor  must  be  dry  and 
the  atmosphere  moist.  The  cellar  may  be  dark,  or  moderately  light. 
Growers  differ  in  opinion  in  this  respect.  Growers  generally  add  to  the 
the  manure  about  one-fourth  or  one-fifth  garden  soil,  but  success  has 
been  attained  without  the  use  of  garden  soil,  except  as  surface  dressing- 
after  spawning  the  bed:  an  excessive  use  of  loam,  in  any  case,  tends  to 
lower  the  temperature  too  rapidly.  Having  prepared  a  box  or  frame-work 
for  the  bed  twelve  inches  deep,  fill  it  up  to  within  two  inches  of  the  top ; 
beat  gently  down  with  a  board,  or  a  brick,  until  it  is  even  and  compact. 
On  the  following  day  make  holes  in  the  bed,  with  a  dibble,  ten  inches 
deep,  in  which  suspend  a  thermometer  half  way  down  for  an  hour. 
Should  the  temperature  have  fallen  to  90°  F.,  cover  lightly  with  straw  and 
test  on  the  following  day.  Should  the  temperature  prove  to  be  going 
down,  say  to  80°  F.,  or  85°  F.,  it  is  safe  to  plant  the  spawn  :  but  should 
the  temperature  be  on  the  rise,  wait  until  it  is  falling.  One  grower  has 
stated  that  his  greatest  success  has  been  when  the  spawn  was  planted  at 
the  temperature  of  75°  F.  Should  the  temperature  fall  too  quickly  and 
the  surfare  be  too  dr}',  sprinkle  with  water  at  blood  heat,  using  a  very 
fine  hose,  and  cover  the  bed  wath  straw\ 

The  spawn  brick  should  be  cut  into  pieces,  about  the  size  of  an  egg, 
and  planted  in  holes  made  in  the  bed,  about  two  inches  deep  and  about 
six  inches  apart.  The  holes  are  then  filled  up  and  about  two  inches  of 
garden  soil  sifted  over  the  surface  of  the  bed.  Tamp  the  bed  surface 
gently  with  the  back  of  a  spade.  Mushrooms  may  be  expected  for  table 
use  in  about  six  or  seven  Aveeks,  provided  the  spawn  is  good  and  the  tem- 
perature has  not  fallen  below  50°  F.  In  outdoor  culture  the  beds  must 
be  well  covered  with  straw  or  canvas,  and  had  better  be  under  a  shed 
roof  with  southern  exposure. 

The  spawn  used  by  this  grower  is  the  "  brick  "  spawn,  imported  from 
Carter  &  Holborn,  London,  England. 

Cultivation  of  Mushrooms  in  Japan. 

The  Japanese  are  very  successful  in  cultivating  a  mushroom  which  they 
call  "  Shiitake  "  or  "  Lepiota  shiitake."  China  also  produces  the  same 
mushroom,  but  of  an  inferior  quality.  The  Chinese  therefore  prefer  the 
mushi"oom  cultivated  by  the  Japanese,  which  they  import  from  Japan  in 
large  quantities.  It  is  cultivated  on  a  variety  of  trees,  but  is  said  to 
grow  best  on  the  "  Shiinoki,"  a  species  of  oak  (Quercus  cuspidata). 

There  are  three  varieties  of  "•  Shiitake,"  the  spring,  summer,  and 
autumn  crops  differing  somewhat  in  quality.  The  method  of  growing 
the  "  Shiitake ''  is  given  by  the  Japanese  Commissioner  of  Agriculture  as 
follows : 

"  Trees  of  from  twenty  to  fifty  years'  growth  are  cut  down  at  the  ap- 
proach of  winter  when  the  sap  has  ceased  to  run,  and  after  the  lapse  of 
twenty  or  thirty  days,  according  to  the  condition  of  the  drying  of  the 
wood,  are  sawed  into  logs  of  4  or  5  feet  in  length.  Into  each  of  these 
logs  incisions  are  made  with  a  hatchet,  at  intervals  of  about  6  inches,  and 
they  are  piled  regularly  upon  a  frame-work  erected  at  a  height  of  about 


21 

1  foot  above  the  ground,  under  the  trees.  The  location  of  the  ground 
selected  for  piling  the  logs  should  be  the  slopes  of  a  forest,  facing  south- 
east or  southwest.  After  keeping  the  logs  as  above  described  for  from 
two  to  three  years,  they  are  immersed  in  water  for  twenty-four  hours  in 
the  middle  of  November,  and  again  laid  one  uj^on  another  for  about  four 
days  :  if  it  is  in  a  cold  district,  the  pile  is  covered  Avith  straw  or  mats. 
At  the  expiration  of  the  fourth  day  the  logs  are  obliquely  tilted  against 
poles  fixed  horizontally  to  the  trees  at  a  height  of  about  4  feet  in  a  well- 
ventilated  and  sunny  situation.  The  mushrooms  soon  appear  in  quantity, 
and,  after  twent^y  or  thirty  days'  growth,  are  ready  for  harvesting.'' 

Recent  reports  of  the  Japanese  Agricultural  Department  show  the  total 
value  of  the  annual  export  of  "•  Shiitake  "  to  be  nearly  five  hundred  thou- 
sand "3'en"  (silver). 

Manufactuke  of  Spawn. 

As  many  tons  of  artificial  spawn  are  yearly  imported  into  this  country, 
it  would  seem  that  the  manufacture  of  spawn  in  the  United  States  might 
prove  a  profitable  form  of  investment. 

"'  Brick  Spaavn." 

For  commercial  purposes  the  English  method  of  making  the  spawn  into 
bricks  has  some  advantages  over  the  French  "flake"  process.  Its  com- 
pact and  uniform  shape  makes  the  brick  more  convenient  for  storage  and 
general  handling,  and  greatly  facilitates  its  transportation  to  long  dis- 
tances. Brick  spawn  is  made  in  the  following  manner  :  Clean  horse  drop- 
pings, cow  manure,  loam,  and  road  sweepings  are  beaten  up  in  a  mortar- 
like consistency  and  then  formed  into  bricks,  moulds  being  used,  slightly 
differing  in  shape  with  different  makers,  but  usually  thinner  and  wider 
than  common  building  bricks.  The  following  proportions  are  given  :  (1) 
Horse  droppings  the  chief  part :  one-fourth  cow  dung ;  remainder  loam. 
(2)  Fresh  horse  dro2Dpings  mixed  with  short  litter  for  the  greater  part; 
cow  dung,  one  third  ;  and  the  rest  mould  or  loam.  (3)  Horse  dung,  cow 
dung,  and  loam,  in  equal  parts.  When  about  half  dry,  depressions  are 
made  in  the  bricks,  sometimes  in  the  centre,  and  sometimes  in  each  corner, 
and  small  pieces  of  good  spawn  are  placed  in  these  depressions,  and  j)las- 
tered  over  with  the  material  of  the  brick.  The  cakes  are  then  laid  out  to 
dry,  standing  on  their  edges,  and  when  nearly  dry  are  piled  in  pairs  with 
the  spawn-larded  surfaces  face  to  face.  The  bricks  are  then  stacked 
away,  and  covered  with  sweet  fermenting  litter,  sufiiciently  to  cause  a  heat 
of  60°  F.  It  should  not  be  over  70°  F.  One  spawn  manufacturer  says 
that  the  most  rapid  and  successful  growth  of  the  mycelium  is  attained 
when  the  temperature  is  from  63°  F.  to  67°  F.  The  bricks  are  examined 
frequently  during  the  process,  and  when  the  mycelium  of  the  old  spawn 
has  2)ermeated  the  whole  mass  like  a  fine  white  mould,  the  bricks  are  taken 
out  and  dried  in  a  well-ventilated  dark  place.  They  are  then  placed  in  a 
cool,  dark  storehouse,  where  they  are  not  subject  to  dampness  and  where 
the  temperature  is  about  50°  F.,  not  over  65°  or  below  35°  F.  Slight  ven- 
tilation is  necessary-,  but  not  enough  to  make  the  bricks  dust-dry.  Keep- 
ing the  spawn  dry  merely  suspends  its  growth ;  as  soon  as  it  is  again 
submitted  to  favorable  conditions  of  moisture  and  heat,  its  pristine  activity 
returns.  Dampness,  combined  with  heat,  stimulates  the  growth  of  my- 
celium :  frost  also  destroys  the  vitality  of  the  spawn.  It  is  evident,  there- 
fore, that  these  conditions  should  not  exist  in  the  store-room. 

One  manufacturer  advocates  piling  the  bricks,  after  spawning,  on  a  clay 
floor,  packing  closely  four  bricks  deep,  and  covering  them  with   sifted 


22 

loam.  By  this  method  it  is  claimed  that  danger  of  "  fire  fang  "  will  be 
avoided,  as  the  bricks  will  be  kept  at  a  perfectly  uniform  temperature  of 
about  60°  or  66°,  which  causes  the  spawn  to  run  quickly  and  uniformly. 
In  from  four  to  six  weeks  they  are  ready  to  take  out  and  dry  for  use  or 
storage. 

The  French  or  "  Flake ''  spawn  comes  in  light  masses  of  loose,  dry 
litter.  It  is  obtained  in  the  following  way  :  A  bed  is  made  up  as  if  for 
mushrooms  in  the  ordinary  way,  and  spawiled  with  "  virgin  "  spawn,  and 
when  the  bed  is  thoroughly  impregnated  with  spawn,  it  is  broken  up  and 
set  aside  to  dry.  This  spawn  is  usually  sold  in  small  boxes,  containing 
from  two  to  five  pounds,  but  it  also  can  be  obtained  in  bulk  when  it  is 
purchased  by  weight.  The  French  or  "  flake  "  spawn  is  much  more  ex- 
pensive than  the  English  or  "  brick  "'  spawn.  It  is  claimed  by  some  very 
successful  growers,  who  have  tried  both,  that  the  brick  spawn  produces 
heavier  and  fleshier  mushrooms  than  the  French   "  flake." 

"  Mill  Track  "   Spawn. 

"  Mill  track''  spawn  was  formerly  considered  the  best  in  England,  but 
since  horse  power  has  given  place  to  steam  power  in  the  mills  there  is 
now  no  further  supply  of  mill  track,  and  it  is  practically  superseded  by 
the  "brick"'  spawn.  The  real  "  mill  track  "  is  the  natural  spawn  that 
has  spread  through  the  thoroughly  amalgamated  horse  droppings  in  mill 
tracks,  or  the  sweepings  from  mill  tracks. 

Spawn  Produced  in  a  Manure  Heap. 

During  the  past  year  I  have  made  some  experiments  in  the  pine  and 
oak  woods  of  Hynesboro'  Park,  Maryland,  with  relation  to  spawn  culture, 
an  account  of  which  may  prove  of  interest  to  students  in  this  line  of  in- 
vestigation. Several  loads  of  stable  manure  and  oak-leaf  bedding  were 
well  mixed  and  formed  into  a  mound  about  three  feet  in  height,  having  a 
diameter  of  six  feet,  and  tapering  to  about  four  inches  in  depth  at  the 
outer  edge.  The  mass  was  quite  moist  and  slightly  tamped  to  give  it 
o-eneral  consistency.  It  was  exposed  to  the  oj^en  air,  without  protection, 
during  the  mouths  of  September,  October,  and  November.  In  the  mean- 
time, frequent  rains  occurred.  On  examination  it  was  found  that  the  rains 
did  not  penetrate  to  a  depth  of  more  than  four  inches.  On  opening  up 
the  centre  of  the  mound,  it  was  observed  that  the  portion  thus  exposed 
consisted  of  highly  decomposed  leaves,  and  presented  a  white  mass  of 
matted,  "  burned  "  mycelium.  It  was  evident  that  the  temperature  at 
that  point  had  risen  considerably  above  100°  Fahr.  The  mycelium  was, 
doubtless,  produced  in  abundance  before  the  temperature  reached  100 
Fahr.  and  became  scorched  as  the  temperature  increased.  On  examining 
the  outer  edges,  where  the  depth  was  only  twelve  inches,  I  found  an 
abundance  of  mycelium  which  did  not  show  any  appearance  of  having 
been  scorched  by  undue  temperature.  Since  no  mycelium  had  been 
added  to  the  mound,  it  is  evident  that  the  spores  which  produced  it  must 
have  been  present,  although  unobserved,  and  awaiting  only  the  proper 
conditions  for  development,  i.  e.,  for  budding  and  the  production  of  myce- 
lium. At  the  end  of  the  third  month,  groups  of  the  common  meadow 
mushroom,  Agaricus  campestris,  together  with  some  fine  examples  of 
Tricholoma  terreum,  an  edible  mushroom,  common  to  these  woods,  ap- 
peared on  the  edges  of  the  mound. 


APPENDIX  A. 

CONTINUATION  OF  GLOSSAKY  OF   TERMS  USED  IN  DESCRIBING 

MUSHROOMS. 


Maculate,  spotted. 

Marginate,  having  a  distinct  border. 

Matrix,  the  substance  npon  which  a 
miishrooni  grows. 

Medial,  at  the  middle ;  of  the  ring  of  a 
mushroom  which  is  between  superior 
or  near  the  apex  of  the  stem,  and  dis- 
tant or  far  removed  from  the  apex. 

Merismoid.  having  a  branched  or  lacini- 
ate  pileus. 

Moniliform,  contracted  at  intervals  in  the 
length,  like  a  string  of  beads. 

Multifid.  having  many  divisions. 

Multipavtite.  divided  into  many  parts. 

Mycelium,  the  delicate  threads  proceed- 
ing from  the  germinating  spores, 
iisually  white  and  popularly  termed 
spawn. 

Narroio,  of  very  slight  vertical  width. 

Netted,  covered  with  projecting  reticu- 
lated lines. 

Nucleus,  the  reproductive  germ  in  the 
spore. 

Obconic,  inversely  conical. 

Obcordate,  like  an  inverted  heart. 

Oblique,  slanting. 

Oblong,  longer  than  broad 

Obovate,  inversely  egg-shaped,  broadest 
at  the  apex. 

Obtuse,  blunt  or  rounded. 

Ochrospore,  ochre-colored  spore. 

Orbicular,  having  the  form  of  an  orb. 

Order,  group  of  a  classification  interme- 
diate between  tribe  and  family. 

Ostiole,  ostiolum,  mouth  of  the  perithe- 
cium  ;  orifice  through  which  the  spores 
are  discharged. 

Ovate,  egg-shaped. 

Pallid,  pale,  undecided  color. 

Papillate,  papillose,  covered  with  soft 
tubercles. 

Paraphyses,  sterile  cells  found  with  the 
reproductive  cells  of  some  plants. 

Parasitic,  growing  on  and  deriving  sup- 
port from  another  plant. 

Partial,  of  a  veil  clothing  the  stem  and 
reaching  to  the  edge  of  the  cap  but  not 
extending  beyond  it. 

Patent,  spreading. 

Pectinate,  toothed  like  a  comb. 

Pedicel,  foot-stock. 

Pedi/'illate,  having  a  pedicel. 

Pelliculose,  furnished  with  a  pellicle  or 
distinct  skin. 

Penciled,  with  pencil-like  hairs  either  on 
the  tip  or  border. 

Peridiuni.  general  covering  of  a  puff-ball, 
simple  or  double,  dehiscent  or  indehis- 
cent  at  maturity. 

Perilheciu,  bottle-like  receptacles  con- 
taining asci. 


Peronate,  used  when  the  stem  has  a  dis- 
tinct stocking-like  coat. 

Persistent,  inclined  to  hold  firm,  tena- 
cious. 

Pervious,  forming  an  open  tube-like  pas- 
sage. 

Pileate,  having  a  cap. 

Pileoli,  secondary  pilei ;  arising  from  a 
division  of  the  primary  pileus. 

Pileus,  the  cap,  receptacle,  or  one  part  of 
a  mushroom  ;  other  parts  are  the  stem 
and  gills. 

Pilose,  covered  with  hairs. 

Pits,  depressions  in  cells  or  ti;bes  resem- 
bling pores,  applied  also  to  hollow 
depressions  in  the  surface  of  the  cap 
of  the  morel. 

Phimose,  feathery. 

Pore,  orifice  of  the  tubes  of  polypores. 

Poriform,  in  the  form  of  pores. 

Porous,  having  pores. 

Powdery,  covered  with  bloom  or  powder. 

Projecting ,  the  anterior  end  jutting  out 
beyond  the  margin. 

Proliferous,  applied  to  an  organ  which 
gives  rise  to  secondary  ones  of  the  same 
kind. 

Pruinose,  covered  with  frost-like  bloom. 

Pruniform,  plum-shaped. 

Pubescent,  downy. 

Puherulent,  covered  with  dust. 

Pulvinate,  cushion-shaped. 

Punctate,  dotted  with  points. 

Pyriforvi,  pear-shaped. 

Quaternate,  arranged  in  groups  of  four. 

Receptacle,  a  part  of  the  mushroom 
extremely  varied  in  form,  consistency, 
and  size,  inclosing  the  organs  of  repro- 
duction. 

Remote,  when  the  margin  of  the  gill 
comes  to  an  end  before  reaching  the 
stem. 

Reniform,  kidney-shaped. 

Repand,  bent  backwards. 

Rehupinate,  of  mushrooms  spread  over  the 
matrix  without  any  stem  and  with  the 
hymenium  upwards ;  inverted  by  twist- 
ing of  the  stalk. 

Reticulate,  marked  with  cross  lines  like  the 
meshes  of  a  net. 

Revolute,  rolled  backwards;  of  the  mar- 
gin of  a  cap  ;  the  opposite  of  involute. 

Rhodospore,  rose  or  pink  spore. 

Rimose,  cracked. 

Ring,  a  part  of  the  veil  adhering  to  the 
stem  of  a  mushroom  in  the  shape  of  a 
ring. 

Rivulose,  marked  with  lines  like  rivulets. 

Rubiginous,  rust  colored. 

Rufescent,  reddish  in  color. 

Rugose,  wrinkled. 


APPENDIX  B. 

Through  the  courtesy  of  Mr.  Hollis  Webster,  Secretary  of  the  Boston  Mycological 
Club,  the  following  list  of  mushrooms,  which  have  been  collected  and  eaten  by  mem- 
bers of  that  club  during  the  past  year,  has  been  supplied  to  me  : 


AMANITA. 

A.  Ccesarea  Scop.,  "  True  Orange." 

A.  rubescens  Persoon. 

A.  vaginata  Bull. 

LEPIOTA. 

L.  procera  Scop.,  "  Parasol  Mushroom." 

L.  rachodes  Vilt. 

L.  Americana  Pk. 

L.  naucinoides. 

ARMILLAKIA. 

A.  mellea  Vahl,  "  Honey  Mushroom." 
TRICHOLOMA. 

T.  equestre  L. 

T.  sejunctum  Low,  "  Yellow  Blusher." 

T.  poi-tentostim  Fr. 

T.  coryphacum  Fr. 

T.  russula  Schaeff. 

T.  Gohimbetta  Fr. 

T.  gambosum  Fr. ,   "St.  George's  Mush- 
room." 

T.  personatum. 

T.  nudum. 

HYGROPHOEUS. 

H.  mrgineus  Fr. 

H.  fuligineus  Frost. 

H.  fiavo  discus  Frost,    "  Yellow   Sweet- 
Bread." 

H.  hypothejus  Fr. 

H.  puniceus  Fr. 

LACTARIUS. 

L.  piperatus  Fr. 

L.  deliciosus  Fr. 

L.  volemus  Fr. 

RUSSULA. 

R.  mreseens  Fr. 

R.  lepida  Fr. 

R.  punctata  Gt. 

R.  aurata  Fr. 

R.  ocliracea  Fr. 

R.  alutncea  Fr. 

GANTHARELLUS. 

C.  cibarius  Fr. 

C.  ximhonatus  Fr. 

MARASMIUS. 

M.  oreades  Fr.,  "  Fairy  Ring." 

M.  scorodonius  Fr. 

M.  alliaceus  Fr. 

HYPHOLOMA. 

H.  sublateritium  Schaeff. 

H.  candolleanum  Fr. 

H.  perplexum. 

H.  appendiculatum  Bull. 

COPRINUS. 

C.  comatus  Fr.,  "  Shaggy  Mane." 

C.  ovatus  Fr. 

C.  atramentarius. 

C.  micaceus  Fr. 

C.  fim,etarius  Fr. 

GORTINARIUS. 

C.  turmalis  Fr. 

C.  sebaceus  Fr. 

C.  cmrulescens  Fr. 

C.  collinitus  Fr. 

C.  violaceus  Fr. 

C.  albo  violaceus  Pers. 

C.  cinnamomeus  Fr. 

C.  cinnamomeus  var.  semi-sanguineus  Fr. 


CLITOCYBE. 
C.  clavives  Fr. 
C.  odor  a  Fr. 
C.  dealbata  Low. 
C.  laccata  Scop. 
C.  imdticeps  Pk. 
C.  infundibuliformis  Schaeff. 

COLLYBIA. 
C.  dryopihila  Bull. 
C.  vehitipes  Curt. 

PLEUROTUS. 

P.  ostreatus  Fr. 

P.  sapidus  Kalch. 

P.  tihnarius  Fr. ,  Elm-tree  Mushi-oom. 

P.  pluteus  cervinus  Schaeff. 

CLITOPILUS. 

C.  prunulus  Scop. 
C.  orcella  Bull. 
C.  unitinctus  Pk. 
C.  Seymouriamis  Pk. 

PHOLIOTA. 
P.  caperata  Pers.,  "  The  Gypsy." 
P.  prmcox  (when  too  old  is  bitter). 
P.  adiposa. 

AGARICUS  (Psalliota). 
A.  arvensis. 
A.  cretaceus  Fr. 
A.  campester  L. 
A.  silvicola  Vilt. 

SPARASSIS. 
S.  crispa  Fr. 

CLAVARIA. 
(Any  and  all  Clavarias  found  are  gen- 
erally eaten  by  us  without  identification). 
C.  botrytes  Pers. 
C.  ametJiystina  Bull. 
C.  coralloides  L. 
C.  cinerea  Bull. 
C.  aurea  Schaeff. 
C.  rugosa  Bull. 
C.  pistillaris  L. 

LYCOPERDON. 

L.  cyathiforme  Bose. 
L.  giganteum  Batsch. 
L.  pyriforme  Schaeff. 
L.  saccatum  Fr. 

MORCHELLA. 
M.  esculenta  Bull. 
M.  conica  Pers. 

PEZIZA. 
P.  aurantia  Vahl. 

STROBILOMYCES. 

S.  strobilaceus  Berk. 

FISTULINA. 
F.  hepatica  Fr.,  "  Beef  Steak  Mushroom." 

POLYPOROUS. 

P.  betulinus  Fr.  (coriaceous  when  old). 
P.  sulphureus  Fr. 

HYDNUM. 
H.  imbricatum  L. 
H.  repandiim  L. 
H.  caput-medusm  Bull. 

Also  thirteen  of  the  Boleti. 


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mmm 


